What to Use an Enamelled Cast Iron Frying Pan For
Whether you already have an enamelled cast iron frying pan or might be deciding whether it's worth a spot in your kitchen, here are three things it does especially well – and a recipe to prove each one.
1. Anything That Goes From Stove to Oven
Because the pan moves seamlessly from stovetop to oven, it's perfect for dishes built on searing first and finishing low and slow.
Our Pork Chops with Apple, Onion and Cider is a great example:
The chops are seared in the pan until deeply golden, then apple and onion are added along with a splash of cider before the whole pan goes straight into the oven to finish.
The acidic cider won't affect the enamel either, so the pan handles the whole process without missing a beat.
One pan, two techniques, and dinner ready straight from oven to table.
2. Sear It, Then Simmer It
Cast iron holds and distributes heat exceptionally well, which makes it ideal for the two-step process a good braise needs – a hard sear first, then a long, gentle simmer.
Our Chicken with Mushrooms is a classic French-style braise built around exactly that:
Chicken browned until deeply golden, then mushrooms and onions cooked down slowly until everything is tender and the sauce has come together.
3. Baking Salty and Sweet Pies
It might not be the first thing that comes to mind, but an enamelled cast iron frying pan is also a genuinely good baking dish.
Oven-safe and heavy enough to hold heat evenly, it bakes just as well as it fries.
Our Almond Cake with Apples and Blackberries proves the point: Apples and blackberries are placed raw on top of the batter but become soft and juicy as they bake — almost like a jam-like layer. The almonds add a bit of crunch, and it all bakes together into a warm, rustic cake.
No separate baking dish required, and easily (and beautifully) served straight from the pan.
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